Maple Mustard Grilled Chicken & Vegetables
Ingredients
- 8 chicken drumsticks
- ½ lb asparagus trimmed
- 2 cups radishes tops removed
- 2 cups new potatoes whole or sliced depending on size
- 1 tablespoon extra-virgin olive oil
- Fresh tarragon to garnish optional
Marinade
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon grainy dijon mustard
- 1 tablespoon maple syrup
- 2 garlic cloves finely chopped
- Kosher or fine sea salt and freshly ground black pepper
Instructions
- Pat chicken dry and place in a sealable plastic bag or glass container. Add olive oil, maple syrup, mustard, garlic, salt and pepper and toss to coat. Seal bag/container and let marinate in the fridge for at least 1 hour.
- While the chicken is marinating, prepare your vegetables for grilling. Wash and slice radishes and potatoes and place in a medium-sized mixing bowl, cutting larger pieces in half. Drizzle with olive oil and toss to coat. Transfer to foil and fold into a packet and seal.
- Next, wash and trim asparagus and place on a plate. Drizzle with olive oil and set aside.
- Once ready to cook, preheat grill (or oven*) to 400ºF (200ºC).
- Place foil packet over flame and set timer for 30 minutes. After first 10 minutes, transfer drumsticks to grill and cook for 20 minutes until crispy and the chicken is cooked to an internal temperature of 165º, turning halfway through. With 5 minutes remaining, place asparagus on grill over flame. Cook turning continuously just until asparagus starts to char and has turned a bright green.
- Remove chicken, foil packet and asparagus from grill. Transfer to serving plate, garnish with fresh tarragon and serve immediately.
Notes
Make ahead: Chicken may be prepped in marinade up to 3 days in advance for a quick 30-minute weeknight meal.
*Oven roasting: If roasting in an oven, cook chicken, radishes and potatoes on a sheet pan for 30 minutes turning halfway through. *Add asparagus to pan for last 5 minutes. Remove pan from oven once vegetables pierce easily with a fork and chicken juices run clear.
Maple syrup: Don’t have maple syrup? This recipe also works well with honey!
Storage: Drumsticks are best enjoyed freshly cooked but can be stored for up to 3 days and reheated as desired.